Naturally occurring sugar -- which gives fruit, some veggies, and milk their sweet taste — is perfectly healthy. It's added sugar (sweeteners put in during processing and prep) that we need to not OD on.

No need to cut out dessert: The key is to eat strategically.

Read More

Happily, some major companies are getting on board. In the past four years, cereal brands have cut back on sugar, the milk industry recently lowered amounts in the chocolate milk served in schools, and Walmart is aiming for 10% less added sugar in select foods by 2015.

We turned to experts to clear up the confusion over this tasty temptress. As Katz says, "There's a role for sugar in our diet. After all, what's the point of being healthy if it's not to enjoy living?"

Is there such thing as a sweet tooth?

Yes, sugar love is in your DNA. Researchers have found two sweet-receptor genes that can predict a preference for sweets.

How much is OK?

The American Heart Association (AHA) recommends most women get no more than 24 grams of added sugar per day. That's about six teaspoons, or 100 calories -- a little less than the amount in one can of soda. Thing is, the average American woman eats about 18 daily teaspoons.

Sugar is hidden in unlikely foods, from salad dressing to crackers, which can push you past 24 grams.

Read labels; if there's a sweetener in the first few ingredients (some common aliases: evaporated cane juice, high-fructose corn syrup, fruit juice concentrate, agave nectar, fructose, dextrose, and syrup), look for a brand with a low-or no-sugar option.

"Sugar is an important part of our lives," says Dr. Miriam Vos, assistant professor at Emory University School of Medicine. "But a little goes a long way." The AHA links added sugar to obesity, type II diabetes and cardiovascular disease.

In a nutshell, eating too much sugar can cause fat buildup in the liver, which can lead to these problems.

It's not all bad. "There's no need to avoid the naturally-occurring sugars in fruit, vegetables, and low- and nonfat dairy," says Rachel K. Johnson, professor of nutrition at the University of Vermont in Burlington.

As sweet as some of these things may taste, they contain relatively small amounts of sugar. Plus, nature's packaging comes with essential vitamins and minerals, along with water and fiber that slow the release of sugars into the bloodstream and prevent insulin spikes.